1 cup extra virgin coconut oil
1/4 cup coconut milk
1/4 to 1/3 cup unsweetened cocoa powder
1/4 cup raw honey
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
pinch of sea salt
Line a standard 22 or 25cm loaf pan with waxed paper or parchment paper, leaving a bit of overlap on the sides of the pan. Set aside.
In a large bowl, combine the coconut oil and milk. Using an electric hand blender or stand mixer, beat on high speed until the mixture is creamy and smooth — about 5 to 7 minutes.
Add the cocoa, honey, vanilla, almond extract and salt, and beat until everything is incorporated and smooth.
Transfer the mixture to the prepared loaf pan and smooth out with a spatula. Place in the freezer for about 30 minutes, until just set.
Lift the fudge out of the pan using the lining paper and turn out onto a cutting board. Discard the paper and use a sharp knife to cut into small 1-2cm pieces.
These will keep just fine in the freezer for a few months, though it is doubtful they will last that long.
Lisa’s Vegetarian Kitchen